I first got into cooking because I was bored. Matt once lived in Norwalk, CT, which has very little to do in the wintry months. When I visited I decided that making elaborate dinners and desserts and breads would be a good way to pass the time. Before I got into cooking, however, we would go out to the nice restaurants in town, including one with the irresistible name of Chocopologie. Google informs me it no longer exists, but back in 2009 and 2010 it was a great place to get fondue in southwestern Connecticut.
Anyhow, many years later, we were visiting Cooperstown, NY and stopped into the gift shop of the farming museum. (Long story.) Among many cookbooks, we noticed one with “Chocopologie” emblazoned on the cover on top of a picture of delicious-looking truffles. A quick flip through the book suggested it had lots of tasty items, so we got it.
For some reason it took a while to find an occasion to use it, but finally we decided to go with this amazing recipe. Serving size suggestions seem silly since the two of us finished the entire thing in two sittings…
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 3 tbsp ground blanched or slivered almonds
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1 large egg
- 14 oz bittersweet chocolate chips (I used Ghiradelli but Guittard or Scharfen-Berger would also be great)
- 1 cup heavy cream
- 1 1/2 cups fresh raspberries
- 2 tbsp honey
- 3 tbsp butter (although I apparently forgot about this and it turned out fantastic anyways)
To make the crust:
- In a food processor, pulse together the flour, confectioners’ sugar, almonds, baking powder and salt.
- Add the butter pieces and cut them into the mixture, and then add an egg until the dough comes together.
- Shape the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes and up to several hours (or make it ahead and freeze it).
- Roll out the chilled dough on a lightly floured surface until it is about 1/8″ thick and at least 12″ in diameter. Life the dough and drape it over a 10″ tart pan with a removable bottom. Gently press the dough into the tart pan. Trim the overhanging dough. Refrigerate for at least 30 minutes.
- Meanwhile, position a rack in the center of the oven and preheat the oven to 400F.
- Line the tart crust with parchment paper or waxed paper and fill it with dried beans to weight it.
- Bake the weighted tart crust for about 15 minutes, lower the oven temperature to 350 degrees F and continue baking until the crust is light golden brown, about 15-20 minutes more.
- Transfer tart pan to a wire rack, remove the parchment paper and pie weights and cool completely (about an hour).
To make the filling:
- Put the chocolate chips into a heatproof bowl.
- In a heavy saucepan, combine the cream, 1 cup of the raspberries, and the honey and bring to a boil over medium-high heat. Once it’s bubbling, pour the cream mixutre over the chocolate, adding one-third at a time and stirring after each addition.
- When the filling is as smooth as possible, add the butter, mixing until the filling is well blended.
- Pour the filling into the cooled tart crust. Let set at room temperature, 3 to 4 hours. If not serving right away, cover and refrigerate for up to 2 days.
- Decorate the tart with the remaining 1/2 cup raspberries (or use more, if you want) and serve.
From Chocopologie, by Fritz Knipschildt